Best Jollibee Peach Mango Pie

This Peach Mango Pie recipe is a Jollibee-inspired pocket pie with peach and mango filling that makes a delicious dessert or snack. If you’re craving a sweet treat, give this easy mango pie recipe a try!

What is Jollibee Peach Mango Pie?

This Peach Mango Pie recipe is a homemade version of the favorite peach mango pie of Jollibee – a popular fast-food chain in the Philippines. It’s a delicious, flaky, and crunchy pocket pie with sweet mango and peach filling that’s perfect for a go-to snack or breakfast. It tastes the same as the original recipe and can surely satisfy your sweet dessert craving. With this easy pocket pie recipe, you can now enjoy a delicious peach mango dessert in the comfort of your home!

Tips and Procedures:

• Feel free to use store-bought puff pastry sheets instead of making a homemade crust to save time.
• Make sure to wrap the dough with plastic wrap and refrigerate for an hour or up to overnight to make it dense.
• You may brush an egg white to the dough before you put the filling to prevent the pastry from absorbing the moisture in the filling.
• Use cold butter to make flaky pastry or crust. Before frying, brush each pie with warm diluted cornstarch to make the crust even crunchier.
• If you prefer to bake these pocket pies, brush each with the egg wash and poke (3-5) small holes on each using a toothpick or fork. Place them on a baking sheet lined with parchment paper in a single layer and bake them at 360°F/180°C for 18-20 minutes or until they appear light brown and shiny.
• Storage: You may keep baked peach mango hand pies in an airtight container on your counter. It should keep for up to 2-3 days. You may cover them loosely with foil or plastic wrap for about 4 to 5 days in the refrigerator.

How to Make Jollibee Peach Mango Pie :

Listed below are all the ingredients you will need:

• peach fresh or canned, cut into cubes 
• ripe mango cut into cubes 
• water 
• granulated sugar 
• ground cinnamon
• salt 
• water 
• cornstarch
  

Crust 

• flour 
• granulated sugar 
• salt 
• butter cold
• cold milk 
• egg yolk 
• egg 
• cooking oil

Heat a large pan over medium heat and add peach, diced mango, water, sugar, and cook for 2 minutes. Add cinnamon and salt and stir to combine:

In a small bowl mix water and cornstarch until well combined. Then, pour in the cornstarch mixture and cook until the sauce thickens and is reduced. Transfer to a bowl and allow it to cool completely:

Crust:

In a large bowl, whisk together flour, sugar, and salt until well combined. Add cold butter and mix until it resembles a coarse meal. Then add cold milk and egg yolk and pour into the flour mixture until dough forms:

On a lightly floured surface, knead the dough for 5 minutes, then wrap the dough in plastic wrap and place it into the refrigerator for at least 1 hour.  After 1 hour, flatten the dough using a rolling pin, the dough should not be too thin:

Using a cutter, cut the dough into rounds. Scoop out a tablespoon of the filling on half of the circle leaving enough space at the edges:

Fold the pastry over the filling to form a half-moon and using a fork, seal the edges by carefully pressing down the dough. Brush the top side of the pocket pie with a beaten egg. Fry the pocket pie until golden brown at 345 degrees Fahrenheit. Transfer to a plate lined with paper towels:

Serve with a dash of confectioner’s sugar or drizzle with chocolate ganache. Enjoy!

Frequently Asked Questions: